Pappa Al Pomodoro (thick Tomato & Bread Soup) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Stock,
Salt & pepper,
1 lbs: Stale country bread, cut, into chunks
3/4 cup: Olive oil,
2 large: Garlic cloves, minced
2 lbs: Ripe tomatoes, peeled,, seeded & chopped
10 each: Basil leaves,
Olive oil,
Directions:
Season the stock with the salt & pepper & bring to a boil. Stir in the
bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil
in a large heavy pot over low heat. Add the garlic & saute for 3 to 4
minutes but do not let it burn. Stir in the tomatoes & the basil &
let simmer for 5 minutes. Add the tomatoes to the stock & cook,
uncovered, for 3 to 4 minutes. Remove from the heat & let stand for
1 hour so that the flavours can mingle. Serve hot or cold, drizzled
with a little olive oil over the top of each serving.
Source from luhu.jp
bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil
in a large heavy pot over low heat. Add the garlic & saute for 3 to 4
minutes but do not let it burn. Stir in the tomatoes & the basil &
let simmer for 5 minutes. Add the tomatoes to the stock & cook,
uncovered, for 3 to 4 minutes. Remove from the heat & let stand for
1 hour so that the flavours can mingle. Serve hot or cold, drizzled
with a little olive oil over the top of each serving.
Source from luhu.jp